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Tuesday, April 26, 2011

The author of the blog Taste of Home Cooking has been hosting some great recipe swaps. I participated in the pasta swap a few weeks ago and made this recipe - Penne Alla Vecchia Bettola. This week the theme is Asian recipes. I shared my Asian Chicken Lettuce Wraps recipe, and was given a recipe for Kung Pao Chicken originally posted here on the blog Innochka's Kitchen. I will post a link to the recipe roundup once the swap is complete. I love cooking Asian inspired stir fry meals - lots of flavor and usually quick and easy. When I reviewed my recipe for the swap, I saw that it would be a great weeknight meal, so I made it tonight. I made a few changes to the recipe, noted below. Ingredients

2 chicken breast, chopped into cubes

6 tbsp soy sauce

1/2 c water

1 tbsp cornstarch

Crushed red pepper flakes; I didn't use these. Instead, I used one tbsp of chili-garlic paste and was happy with this change.

1/2 tbsp sugar; I used about 1/2 tsp, if that

4 tbsp lemon juice; I should have trusted my instincts - this didn't work in the dish at all. I won't use it next time.

Added: 1/2 onion, chopped. 1/2 green pepper, chopped

Next time will add (at the suggestion of my husband) bean sprouts

Oil; I used about 2 tbsp olive oil

Directions - in my own words

Marinate the chicken in 2 tbsp soy sauce. I did this while I was prepping everything else, so about 15 minutes.

I served the chicken over thin spaghetti (spaghetti works well as a substitute for Asian noodles sometimes!) and with a side of sugar snap peas sauteed with fresh garlic.

We both really liked this dish, except for the lemon juice - not sure what the purpose of the lemon juice is in the recipe, but I wouldn't use it again. We did both have seconds, and finished everything in the pan! Sorry dad, no leftovers for lunch tomorrow!

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